With some 40 years experience in cheese and yoghurt making, Joan Berning collated all the relevant information in this 100 page manual or e-book for download. All the ingredients and equipment mentioned in the manual are available from the Finest Kind on line shop.
It has the following information:
COMPOSITION OF MILK, COMPOSITION OF CHEESE, MICRO-ORGANISMS IN MILK, DAIRY CULTURES, RENNET, CHEESEMAKING, CHEESE TYPES, MARKETING AND EQUIPMENT, RECIPES, PROBLEM SOLVING, MILK TESTS, PERSONAL HYGEINE, PESTS, DISINFECTANTS, CLEANING SCHEDULES, NOTE TAKING FORM SAMPLE, FLOOR PLAN SAMPLE, DVS CULTURE INFO, CHEESE COATING AND WAXING INFO, WOODEN CHEESE PRESS INSTRUCTIONS